I just made a variation of the Peanut Chicken recipe from "Niger Night" inhttps://smile.amazon.com/International-Night-Daughter-Including-Recipes/dp/1620400278/ref=smi_www_rco2_go_smi_y2609328962?_encoding=UTF8&*Version*=1&*entries*=0&ie=UTF8

1st taste of the sauce alone: "This is... different."2nd taste: "....but not bad..."Taste w/a piece of chicken in it: "Ok, now that's good!"Served over rice, the way the recipe calls for: "Yep. This is good. Not my all-time favorite thing, but i like it. And if my "natural" peanut butter hadn't had sugar in it (again, the way the recipe calls for), I think I'd like it even better."

+1 on Kurlansky! His work is everything food history should be; and, alas, too often isn't. Compare "The Food of a Younger Land" with Pat Willard's "America Eats," and you'll see what I mean. Although Willard beat him to the punch, compared to the Kurlansky book, "America Eats" is a waste of ink and paper.

And, of course, anyone interested in food who hasn't read his "Salt," well, shame on 'em.

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